advice on o.o. smoothieduring winter i shy away from cold foods, so smoothies aren't something I crave until it starts warming up. and even though i'm still turning on our mattress heater at night it feels like spring is edging out winter, so guess what? it's smoothie season. i really like a tart smoothie with some heft. adding soaked oats eliminates the need for adding nut milk to the mixture, plus it's a little toothsome, which i dig.

who.what.where?i've been achingly absent (quite literally) from posting in the last couple of months because i've been mending a broken left humerus. i'm well into rehabbing and the other day in yoga i did my first chaturanga since my accident. my arm still feels weird and i have some metal in there for the foreseeable future, but i'm thankful i've come this far and i've been able to function fairly normally nonetheless. so i've been doing some shooting recently and i'm looking forward to getting my groove back. :) stay tuned.

advice on granola barsuse this recipe as a template and don't be shy- add in w/e nuts/seeds/dried fruit your little heart desires. i really like the bits of dried mango in these bars because it adds a tart note to the otherwise oaty-bars. sidenote-the nice looking dishtowel in my photos comes from a responsible//worthy source- check out creative women for more, and buy locally (if you're in burlington) at vt farm table.

who.what.where?these bars come in handy as a pre-workout snack or an afternoon pick me up. i plan on making a batch for the next time i travel.

in a small bowl, combine chia seeds and water to make a gel and set aside.

spread the oats, buckwheat, coconut, pumpkin seeds, and amaranth out on a baking sheet and place in an oven at 300 degrees. stir every 5 minutes or so, until lightly toasted, about 15 minutes. remove from oven and let cool. while the oat mixture is toasting, make the liquid. in a small saucepan combine coconut oil, honey, and vanilla bean. whisk over medium heat until melted and thoroughly combined.

in a blender, blend peeled bananas with the honey and oil mixture. blend until smooth. pulse in chia gel gently, just to combine. in a large bowl combine toasted oat mixture, sea salt, mango and dates. pour in the liquid and stir well to combine.

turn the oven 350 degrees. spread a large piece of parchment paper in a 9” x 13" baking pan, overlapping the sides. pour the oat mixture into the pan and press down firmly with a spatula, until even all over. bake for 25-30 minutes or until golden. remove from oven and let cool for at least 30 minutes. to take the granola out of the pan, lift up the sides of the parchment. place on a flat surface and cut into rectangles or squares (12-16, depending on the size). store in a airtight container in the fridge for up to one week. best if kept cold.

advice on purp kale saladi like a well rounded salad, this one is dynamic due to the fact that it has cheese, lots of crunchy veggies, and a zingy dressing. oh, and don't forget nuts- nuts make an good salad great.

who.what.where?this is a salad that you could make well into winter because it's always pretty easy to get decent kale and local root veg. make it for a #notsaddesklunch or to accompany a squash mac’n’cheese or veggie lasagna.

the way to goserves 25 leaves of purple kale finely chopped into ribbons, with stalks discarded1/2 of a watermelon radish sliced thin and then chopped into matchsticks1 small apple sliced thin and chopped into matchsticks1/2 cup finely chopped red cabbage1/2 of a lemon juiced2 tbsps of olive oil1 small clove of garlic mincedsalt to taste2 tbsps of pine nuts lightly toasted in a dry pan1/4 cup pecorino romano finely grated

in a large bowl whisk lemon, olive oil, garlic, and a big pinch of salt. add in kale and massage with dressing for a minute. Then add in radish, apple, and cabbage and toss. Toss in grated pecorino and then top with a sprinkling of pine nuts and a bit more pecorino and allow to sit at room temp for at least 15 minutes before serving.

advice on avo toast this is a non-recipe recipe, meaning you really just need to know the basics and then you can ad lib. for the toast i like to use bread that might be classified as "health bread", you know the sort, real dense with some sort of seed involved. side note on avocados- in order to pick the best i have to touch at least 5, this rule also applies to tomatoes.

who.what.where?avo toast takes a short time to fix and makes 1. you can snack on this toast at any time, i prefer it for lunch.

highlights trippin' down under wanaka, nznz is way rad with it's sheep, natural beauty, pies, and friendly kiwis. we got to go there back in august for a shoot and i just got some film developed. we stayed in wanaka and here are some spots we frequented when we weren't busy shooting.

sydney, auswe also got to spend 2 nights in sydney on a long layover home, we stayed here in bondi just a few blocks to the beach. the vibe in bondi is my speed, tons of cute cafes, cold pressed juice shops, and boutiques. below are a few spots i visited in the short time we were there.

the way to go1 slice of pumpkin seed bread or any grain loaf1/2 an avocado peeled and sliced thin3 pieces of european cucumber sliced thindrizzle of olive oilpinch of lemon zestpinch of fresh chopped cilantropinch of sea veg salt or regular salt1 lemon wedge

advice on veggies + dipthis is a bounteous platter that would work with any in season veggies you can get your hands on. a couple of weeks ago i stopped by the half pint farm stand at farmers' market and got almost one of everything. half pint has these adorable sanditas that look like miniscule watermelons and taste like a tart cucumber. is it weird that i get a kick out of trying new veggies?

who.what.where?makes enough for 4-6, serve as an app or add some crostini + sliced cheese for a packable lunch.

the way to go1. use whatever is in season and is good left raw2. a safe bet is about a handful of each veggies (if you're using a variety of at least 5). baby squashsanditassquash blossomscherry tomatoespurple carrotsharicot vertsugar snap peasswiss chard

white bean + basil dip1 can of great northern or cannelini beans1/2 cup of basil leavesjuice of 1 lemon2 medium cloves of peeled garlic1 teaspoon of saltfreshly cracked pepper to taste2 tbsp good olive oil + more for serving

in a food processor combine beans with basil, lemon, garlic, salt and pepper, and pulse until smooth. taste for seasoning and then add olive oil and pulse twice more. place into a a bowl and serve immediately or make in advance and store in the fridge for up to 2 days. when serving add an extra drizzle of olive oil and garnish with more basil if you so desire.

advice on pimientos de padrónsome things are stand alone good, they require little adornment and can be enjoyed effortlessly. padrón aka shishito peppers fall into this category.

who.what.where?serves 2 and perfect for tapas- padrón peppers only come around to the burlington farmers market once summer is fully kicking. i find them at my favorite produce stand, half pint farm. beat on the street is that 1 in 10 padróns are real picante, buyer beware.

the way to go1/2 lb padrón peppers1 tsp olive oilsmoked spanish paprika on the sidemaldon sea salt on the side

in a medium sized bowl toss peppers with olive oil. heat the grill to medium high. place peppers directly on the grill or place over a mesh screen. cook on each side until blistered (about 3 minutes per side). transfer back to medium sized bow and sprinkle with maldon and smoked paprika to taste. serve with some ice cold beer.

advice on toaststhis is a foolproof summer recipe that relies on really fresh components, heirloom tomatoes taste best here plus they come in pretty colors. if you live around burlington this is the bread i used which is amazing if you like spice/cheese/bread (of course you do because you're rad). also if you are ever at shelburne farms you should visit o bread, it's a bakery with the dreamiest location, it's nestled close to the farm barn so you can say "hi" to my girl cat (@catannewright) and all of her cool animal friends after you eat all the breads.

who.what.where?reserve this recipe for the balmiest days & have some vinho verde while you are at it. serve for lunch or a light dinner.

the way to gofor a couple of toasts4 scallionsolive oil2 slices of chili cheese ciabatta or any good chewy bread2 heirloom tomatoes, sliced and halved2 wedges of lemona couple of pinches of maldon salt

in a shallow dish drizzle scallions with about a teaspoon of olive oil. turn grill on to medium. place full scallions on the grill horizontally so they won't fall through. grill for 1-2 minutes on each side or until charred, keep an eye on them because they char fast. remove from grill and place back in shallow dish. toast bread in toaster or on the grill. to assemble toast, first drizzle with olive oil, then top with sliced tomatoes and charred onions. sprinkle with maldon salt and squeeze lemon over top.